I've had a bag of dried split peas sitting in my cupboard for awhile now. I saw them while I was cleaning my kitchen today and thought I should actually do something with them. So I decided to make good ol' split pea soup. I hated split pea soup as a kid. Canned ones were way too mushy and way too salty. And homemade ones had chewy, overcooked ham pieces. So gross. But awhile ago I saw Alton Brown make a Curried Split Pea Soup on Good Eats and my faith was restored. His soup was smooth, not mushy, and properly seasoned. My version is based on this recipe, just minus the ham and add some green bean for extra nutrients.
Curried Split Pea Soup
1 cup dried split peas
1 tps of vegan butter
2 cups water
Pinch of Salt
2 cups green beans, fresh or frozen, cut into bite size pieces
1 cup vegetable broth
2 cups water
1 tbs curry powder
1 tbs garlic powder
salt and pepper to taste
Put the split peas in a bowl and pick out all the bad looking pieces. Cover with water and soak for at least 2 hours, overnight if you can.
Drain and rinse the peas.
Heat a skillet over medium heat and melt the butter. Add the peas and cook until slightly tender, about 5-7 minutes.
Add the two cups of water and the pinch of salt. Bring to a simmer then cover and cook until completely tender, 10-15 minutes.
Whether using frozen or fresh green beans, cook them first. I used frozen so I microwaved them. I suggest steaming fresh ones. Add the cooked beans to the pot along with all the remaining ingredients, then mix together.
To make the soup a thicker, puree it in a blender. Reserve about a cup and half of the pea and bean chunks first to add back in after. This way the soup has some texture and isn't just green mush.
Ladle into serving bowls and enjoy. The curry gives it nice background flavor without overpowering the richness of the peas and beans. Love the color too.